Anti Inflammatory Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of this gravy, and the patience required to get them deeply golden and jammy is absolutely worth every minute of stirring. The result is a silky, savory sauce with real depth — the kind that makes everything it touches taste like it took hours of effort. Coconut oil and arrowroot starch stand in for the butter and flour you'd find in a conventional gravy, keeping the whole thing grain-free and dairy-free without sacrificing that glossy, spoon-coating texture. Turmeric and ginger bring their well-known anti-inflammatory properties into the mix, while thyme and coconut aminos layer in an earthy, umami richness that tastes anything but "health food." Bone broth gives the base a collagen-rich body that store-bought gravies simply can't replicate, and a final splash of apple cider vinegar brightens everything up and balances the sweetness of the onions. This is the kind of sauce you'll want to pour over roasted vegetables, mashed cauliflower, or a simple piece of roasted chicken without a second thought. Once you make it this way, it's hard to go back to the packet.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fresh thyme leaves
- 2 cups bone broth
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp arrowroot starch
- 3 tbsp cold water
Instructions
- 1
Melt the coconut oil in a large skillet over medium heat until shimmering. Add the sliced onions and salt, spreading them into an even layer.
- 2
Cook the onions, stirring every 3–4 minutes, for 30–35 minutes until deeply golden, jammy, and reduced to about one-quarter of their original volume. Lower the heat to medium-low if they begin to brown too quickly at the edges.
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